Lemon pepper chicken orzo

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Cuisine

Mediterranean

Super simple, very tasty! A nice chicken dinner, but not your standard chicken and rice! This is a Mediterranean inspired bowl of goodness, juicy chicken served on a bed of fresh orzo, with roasted veggies, feta and complimenting herbs!

Lemon pepper chicken orzo

Ingredients

    Orzo

    • 400 gr orzo
    • Chicken stock 800-1000 ml
    • Milk
    • Optional butter
    • 1 Lemon
    • Handful oregano
    • Few sprigs thyme
    • 3 shallots
    • 3 garlic cloves
    • 2 zucchinis
    • Handful feta

    Lemon pepper seasoning

    • 4 tbsp dried lemon or 6-8 normal lemons
    • 4 tbsp black peppercorns
    • 1 tbsp dried garlic or a few garlic cloves
    • 1 tbsp dried onion or 1-2 normal onions
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1 tsp salt

    Chicken

    • Lemon pepper seasoning
    • Lemon juice
    • Chicken breast or thighs

    Directions

    1. Mince the shallot and garlic cloves. Make cubes of the zucchini.

    2. Sautee the shallot and garlic in some olive oil and follow this up with the zucchini.
    3. In with the lemon pepper seasoning, some thyme and oregano and lemon juice.
    4. Add the orzo to the pan and follow this up with chicken stock (don't add all of it in one go, but pay attention to the orzo and add to taste)
    5. When the orzo is almost done, finish it off with a splash of milk, some crumbled feta and optional a piece of butter.
    6. Season your chicken with lemon juice and the lemon pepper seasoning. Bake in a pan with butter and/or olive oil until fully cooked and golden brown.
    7. Serve the chicken on a bed of orzo and garnish with some lemon parts, extra feta and optional a salad on the side. Enjoy!

    Lemon pepper seasoning

    1. Wash the lemons and peel off the skin. (only peel the yellow part)

    2. Mince the onion and slice the garlic into small discs.
    3. Take the leaves of the thyme and oregano
    4. Put everything on some baking trays and bake in the oven at 180 degrees Celsius or 350 degrees fahrenheit until fully hydrated (about 2-3 hours)